Guide to controlling food hygiene in prepared, chilled dishes.

Aide à la maîtrise de l'hygiène alimentaire des plats préparés et réfrigérés.

Author(s) : SYNAFAP

Type of monograph: Guide/Handbook

Summary

This manual, part of the Alésial series, is in the form of a folder and presents all the recommendations necessary for meeting hygiene goals without use of cumbersome methods or the use of preservatives. Extract from the table of contents: regulatory texts, analysis of food-hygiene risks (evaluation of risks in chilled prepared food); presentation of the HACCP approach; requirements and recommendations (elements of control, monitoring and documenting); table analyzing the steps of manufacturing; examples of application and implementing of HACCP. In the appendices: microbiological data, design control, protocol of validation of life span, microbiological criteria for raw materials, chemical contaminants.

Details

Original title: Aide à la maîtrise de l'hygiène alimentaire des plats préparés et réfrigérés.
Record ID : 1996-2638
Languages: French
Subject: Regulation
Publication: Synafap - France/France
Publication date: 1995/10
Source: Source: 230 p. (21 x 29); fig.; tabl.; append.; FRF 750.00.
Document available for consultation in the library of the IIR headquarters only.

Indexing